Synopses & Reviews

Publisher Comments

As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans canand#8217;t get enough of Alton Brownand#8217;s wildly inventive, science-geeky, food-loving spirit. Itand#8217;s no wonder, then, that the first two volumes in STCand#8217;s Good Eats series were New York Times bestsellers.

Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpsesand#8212;and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book thatand#8217;s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.

Praise for Good Eats 3: The Later Years:

and#8220;A victory lapand#8221;and#160;

and#8212;Chicago Tribune

and#8220;The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brownand#8217;s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?and#8221;

and#160;and#8212;Oregonian

and#8220;Altonand#8217;s cookbooks are non-traditional to say the least. In addition to great recipes, theyand#8217;re loaded with humor, science, and great tips on selecting ingredients.and#8221;

and#8212;Northeast Flavor magazine

and#8220;Much like Good Eats the show, the book can carry many labelsand#8212;or, more to the point, defy labels altogether.and#8221;

and#8212;The Record

and#8220;His best yet.and#8221; and#8212;LAWeekly.com

Review

A famous chef walks into an eatery and says "Hey prepare your signature dish and let's see if I can make a variation worth televising." That in essence is the concept behind Throwdown! the Food Network reality show that premiered in 2006 the fifth of seven Flay vehicles to appear on the network. This companion volume is one part recap and one part cookbook. For true fans of the show Flay recounts each episode in his trademark cocky prose ("I heat things up with Jamaican jerk jockey Nigel Spence") and in doing so provides a tasty travelogue of eateries from Asian dumplings at the Good Fork in Brooklyn N.Y. to chile cheeseburgers at the Buckhorn Tavern in San Antonio Tex. Whether by accident or by design his cook off lineup is a treasure trove of comfort food. Meatloaf mac 'n' cheese wings lasagna cupcakes and matzo ball soup are all in the battle: 51 items in total with Flay and a competing chef each providing their own recipe for a total of 102 recipes. The author has never met a dish that he didn't want to sauce and this proclivity is much in evidence including a black pepper vinegar sauce over pulled pork and a balsamic glaze over a roasted vegetable meatloaf. (Oct.) " Publishers Weekly Copyright PWxyz, LLC. All rights reserved."

Review

"A famous chef walks into an eatery and says, 'Hey, prepare your signature dish and let's see if I can make a variation worth televising.' That, in essence, is the concept behind Throwdown! the Food Network reality show that premiered in 2006, the fifth of seven Flay vehicles to appear on the network. This companion volume is one part recap and one part cookbook. For true fans of the show, Flay recounts each episode in his trademark cocky prose ('I heat things up with Jamaican jerk jockey Nigel Spence') and in doing so provides a tasty travelogue of eateries, from Asian dumplings at the Good Fork in Brooklyn, N.Y., to chile cheeseburgers at the Buckhorn Tavern in San Antonio, Tex. Whether by accident or by design, his cook-off lineup is a treasure trove of comfort food. Meatloaf, mac 'n' cheese, wings, lasagna, cupcakes, and matzo ball soup are all in the battle: 51 items in total, with Flay and a competing chef each providing their own recipe, for a total of 102 recipes. The author has never met a dish that he didn't want to sauce, and this proclivity is much in evidence, including a black pepper vinegar sauce over pulled pork and a balsamic glaze over a roasted vegetable meatloaf. (Oct.)" Publishers Weekly (Copyright PWyxz LLC)

Review

andldquo;Hands down, Marc simply makes delicious food. His approach to cooking is thoughtful, grounded, and almost spiritual. He is inventive and often takes delicious twists on traditional kitchen classics. This collection is sure to inspire chefs of all levels.andrdquo;

andldquo;This book offers a look inside the mind of a great chef. Marc has put together a great collection of fun, creative, and technique-driven recipes that are guaranteed to make you a better cook!andrdquo;

andmdash;Alfred Portale, chef/owner of Gotham Bar and Grill

andldquo;The one thing I love most about Forgeandrsquo;s food is that it is, without a doubt, all him: honest, unforced, rustic (yet you wouldnandrsquo;t know it by looking at its beautiful presentation), intrinsic, and complexandmdash;yet somehow very approachable. Forge is one of the good guys; a New Yorker through and through. I am honored to say we have cooked and shared many meals together. He is the first to hand out compliments and the last to leave the table. Everyone needs a Marc Forgione in their lives.andrdquo;

andquot;Marc Forgioneandrsquo;s book is the quintessential andquot;handbookandquot; for young cooks and seasoned professionals alike. I have had the great pleasure of cooking side by side with Chef Marc and this book makes me feel like we are in the kitchen together. This book is a piece of art filled with incredible recipes and the inspiring story of a groundbreaking American chef.andquot;

andquot;Uber-chef Forgioneandrsquo;s andldquo;go big or go homeandrdquo; approach offers both a great narrative of a chefandrsquo;s life and a serious toolkit for a life of cooking well.andquot;

andmdash;Publishers Weekly, Starred

and#160;andquot;Marc Forgione debuts his first cookbook, a self-titled tome that pays homage to his first restaurant, by opening with a memoir of sorts: an honest account for the ups-and-downs in his careerandhellip;What follows is a big, fat encyclopedia of New York City restaurant-style recipes that will delight any aspiring chefandhellip; I was rewarded handsomely for my efforts when I chose to make the restaurantandrsquo;s beloved chicken under a brick andhellip; A ho-hum piece of poultry was transformed into a wildly fragrant, herbaceous, crispy dish; the best piece of bird Iandrsquo;ve ever tastedandhellip;This is exactly the cookbook Iandrsquo;ll page though when Iandrsquo;m looking to truly impress.andquot;

andmdash; Saveur.

Review

"With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare." -Publishers Weekly (starred) and#160;and#8220;Scott Conantand#8217;s cooking is certainly a departure from the predictable Italian meals weand#8217;ve come to expect. The spectacular food at Scarpetta has a foundation in Italy with an American sensibility that should be coined and#8220;Conantand#8217;s Cuisine.and#8221;

-Bobby Flay, Chef/Author and#160; and#8220;This is a celebration of Scott's love of entertaining beautifully for his family and his Scarpetta guests. Rich in words and flavor, this a must-have for anyone who wants to know how to cook with passion and taste.and#8221;

-Marcus Samuelsson, James Beard Award Winning Chef, Author and Owner of Red Rooster Harlem and#160; "Conantand#8217;s spaghetti with tomato sauce recipe is indicative of what I like best about the cookbook and#8212; you donand#8217;t need expensive ingredients or complicated methods to produce delicious foodand#8230;Another big plus is that the book is full of wonderful tips. With this recipe, for example, he reminds us to save a bit of the pasta water in case the sauce needs thinning." -Linda Cicero, Miami Herald and#160; "Conantand#8217;s beloved spaghetti with tomato and basil is an out-of-this-universe twist on a classic, and tajarin with shaved white truffles is divine in its decadent simplicity." -LA Confidential

Synopsis

Are you ready?

Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.

For each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of Throwdown!.

The ultimate companion cookbook to one of America’s favorite food shows, Bobby Flay’s Throwdown! lets home cooks and fans in on the action, featuring favorite Throwdown! moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!

Synopsis

Celebrity chef and star of the Food Network's "Bobby Flay's Throwdown!" shares for the first time the recipes and the fun from his popular show. Includes more than 100 recipes and full-color photos documenting favorite show moments.

Synopsis

The eagerly awaited first cookbook from one of Food Networkand#8217;s favorite competitors on the wildly popular Iron Chef America.

Synopsis

The eagerly awaited first cookbook from one of Food Networkandrsquo;s favorite competitors on the wildly popularand#160;Iron Chef America

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Networkandrsquo;s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgioneandrsquo;s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Synopsis

Synopsis

Scott Conantand#8217;s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as a frequent judge) and on Bravoand#8217;s Top Chef. He and his restaurants have been cited on such lists as Esquireand#8217;s "Best New Restaurants in America." The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurantand#8217;s signature dishes and#8211; Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod and#8211; written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home.

About the Author

BOBBY FLAY is the chef-owner of three Mesa Grill restaurants, two Bar Americains, Bobby Flay Steak, and five Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay to the Iron Chef America series and Throwdown! with Bobby Flay. A New York Times bestselling author, he is also the food correspondent for CBS’s Early Show and a contributing editor at Parade magazine. This is his tenth book. His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of Bobby Flay’s Burgers, Fries & Shakes; Bobby Flay’s Grill It!; Bobby Flay’s Mesa Grill Cookbook; and Bobby Flay’s Grilling for Life. She lives in New York City with her beloved cat, Emily Rose.

MIRIAM GARRON has been the sous chef of Food Network since 2003. Prior to working in television, she edited three cookbooks in the MinuteMeals series. She lives with her family in Brooklyn, New York, the center of the universe.